1Pre-heat oven to 400 F. Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated spray. Bake at 400 for. Place 30 minutes or until squash is tender.
2Cook pasta 7 munutes or until almost al dente, omitting salt and fat. Add kale to pan during last 2 minutes of cooking. Drain pasta mixture. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 6 minutes, stirring occasionally. Add 1/2 tsp. salt and garlic; cook 1 minute, stirring occasionally.
3Bring 1 3/4 cups broth to a boil in a small saucepan. Combine remaining 1/4 cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture, remaining 1/2 tsp. salt, pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in creme fraiche. Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13x9 inch. glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400 for 25 minutes or until bubbly and slightly browned